Fillet of Brill Poached in Red Wine with Shallots

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is a very attractive and colourful dish. The fish and the shallots take on the red of the wine, so they are left with a deep purple hue which contrasts well with the delicate green of the chervil.


  • 6 X 150-175 g/5-6 oz fillets of brill
  • 225 g/8 oz shallots, finely sliced
  • Salt and freshly ground white pepper
  • 175 ml/6 fl oz red wine
  • 600 ml/1 pint fish stock
  • 175 g/6 oz cold butter, cut into 2.5 cm/1 inch cubes


    Preheat the oven to 160°C/325°F/Gas Mark 3.

    Butter an ovenproof pan large enough to take the fillets without overlapping. Cover the base of the pan with the shallots, place the fillets of brill on top, and season. Add the red wine and fish stock, cover with buttered paper or foil and bring to just below boiling point. Transfer to the warm oven (the oven should not be so hot that it makes the liquid boil) and cook for about 4-6 minutes. When cooked, remove the fish and shallots from the stock, cover and keep warm.

    Put the stock in a saucepan and reduce by about half, then gradually add the cubes of butter, beating with a small whisk until all the butter has melted. Do not allow the sauce to boil again once the butter has been added.